I’m excited to share my take on Cowboy Butter Chicken Linguine—a creamy, buttery pasta dish loaded with tender chicken, bold spices, and a rich, savory sauce that perfectly coats every strand of linguine.

Cowboy Butter Chicken Linguine

Why You’ll Love This Recipe

I created this recipe to combine comfort and flavor into a weeknight dinner that feels indulgent yet easy to make. The Cowboy Butter seasoning is bold and smoky, giving the chicken depth, while the creamy pasta ties everything together. It’s one of those dishes that impresses without demanding hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts (or thighs), cut into bite‑sized pieces
cowboy butter seasoning or rub
unsalted butter
garlic, minced
shallots or onion, finely chopped
heavy cream
chicken broth
grated Parmesan cheese
fresh parsley, chopped
linguine pasta
olive oil
salt and pepper, to taste

Directions

Cook the linguine in a large pot of salted boiling water until al dente. Reserve about a cup of pasta water before draining.
Season the chicken pieces generously with cowboy butter seasoning and a pinch of salt and pepper.
In a large skillet or sauté pan, heat olive oil and a tablespoon of unsalted butter over medium-high heat. Add chicken and cook until golden brown on all sides and cooked through, about 5–7 minutes. Remove chicken from pan and set aside.
Reduce heat to medium, add another tablespoon of butter, then sauté garlic and shallots (or onion) until fragrant and softened, about 2–3 minutes.
Pour in chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently, about 4–5 minutes, until slightly thickened.
Stir in Parmesan cheese until melted and smooth. If the sauce seems too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Return the chicken to the pan, toss to coat in the sauce.
Add cooked linguine, gently tossing until noodles are fully coated and everything is heated through.
Stir in chopped parsley, taste for seasoning, and adjust salt and pepper as needed. Serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap out linguine for fettuccine, penne, or rigatoni—whatever pasta I have on hand.
For extra greens, I stir in baby spinach or roasted red peppers right before serving.
To lighten it up, I swap half-and-half for the heavy cream or use Greek yogurt stirred in off‑heat.
I’ve also made a spicy version by adding red pepper flakes or a splash of hot sauce to the sauce.
For a smoky twist, I’ll grill the chicken instead of pan-searing it.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat with a splash of cream or broth to loosen the sauce, stirring frequently. In the microwave, I heat in short intervals, stirring in between, and add a bit of pasta water or cream to bring back that silky texture.

FAQs

How do I prevent the sauce from splitting?

I make sure the sauce simmers gently—too much heat can cause it to curdle. If needed, I finish it off with a little cream or pasta water before tossing.

Can I use leftover or rotisserie chicken?

Absolutely—I often use shredded rotisserie chicken to speed things up. Just reduce the initial cooking time accordingly.

Is cowboy butter seasoning spicy?

It can be smoky and garlicky without heat, but some blends include chili or cayenne. I adjust by adding red pepper flakes if I want more kick.

Can I make this gluten-free?

Yes—just swap regular linguine for a gluten-free pasta or use spiralized vegetables like zucchini noodles.

Can I freeze leftovers?

I don’t recommend freezing this dish—the cream sauce doesn’t thaw and reheat as smoothly. It’s best enjoyed fresh or within a few days refrigerated.

Conclusion

Cowboy Butter Chicken Linguine is one of my go-to meals when I want comforting pasta with bold flavor and minimal fuss. It comes together quickly, pleases a crowd, and adapts easily to what I’ve got on hand. I hope it becomes a favorite in your kitchen too!